Tuesday, June 08, 2010

INGREDIENTS:SANDI BROOKS WFCJ53B4 Eggs; separated1/2 cup of Sugar1 cup of Tightly packed grated carrot1/4 cup of Shredded;peeled apple1/4 cup of Sweet red wine2 tb Lemon juice1/2 teaspoon of Grated lemon rind1/3 cup of Potato starch-Grease for the casseroleDIRECTIONS:In a large mixing bowl; beat the egg yolks with the sugar untillight.Add the grated carrots, shredded apple, wine, lemon juice and rind,and the potato starch. Blend well.In another bowl beat the egg whites until stiff; fold them into theyolk mixture. Turn into a well greased 11/2 quart casserole.Bake for 35 minutes in a preheated 375 oven or until nicely puffed andset.Serve hot or cold.Serves 6DIRECTIONS:I have not tried this, but it sounded like a good side dish, that isnot too heavy.Sandi in CT. 03/28 06:11 P.M.Formatted by Elaine Radis; 3/92

Wednesday, May 12, 2010

INGREDIENTS:Garnett PJXG05A1 3/4 oz Ham base (2-#40 scoop)2 qt Chicken stock8 oz Yellow onion dice3 oz Margarine2 lb Potatoes bite size1 1/2 teaspoon of Black pepper2 cup of Milk3 oz Flour3 oz MargarineDIRECTIONS:Combine chicken stock in sauce pan with ham base. Stir until lumps aregone. In separate stock pot: melt first margarine measurement; addonion and sautee until transparent. Addpotato bite size pieces andpepper. Add chicken stock mix and stir until well mixed. Bringmixture to a boil. In small pan, melt second margarine measure andadd flour to create a roux. It should be light brown in color. Whenstock comes to a boil, add roux with a wire whisk. This will causethe soup to start thickening. Return to a boil. Slowly add the milk.If the soup is too thin, make additional roux and add it to the soup.If you need to do this, be sure to cook the roux until a tan color.This will get rid of the raw flour taste. If the soup is too thick,thin it out with more milkRecipe By :

INGREDIENTS:2 cup of Flour, all-purpose 1 tablespoon of Orange peel, grated1 cup of Sugar, granulated -(one large orange)1 1/2 teaspoon of Baking powder 1 Egg, beaten1/2 teaspoon of Baking soda 1 cup of Cranberries, halved1 teaspoon of Salt -or chopped3/4 cup of Orange juice (juice 1 cup of Walnuts or pecans,-of one large orange) -chopped2 tablespoon of ShorteningDIRECTIONS:Preheat oven to 350 degrees F. Grease the bottom, but not the sides, oftwo small loaf pansIn a large bowl, sift together all the dry ingredients (flour, sugar,baking powder, baking soda and salt). Blend very well.ix together the orange juice, orange peel, melted shortening and beatenegg. Mix only enough to blend uniformly. Mix in the cranberries and thenuts; stir gently. Pour the mixture into the loaf pans. Push it to thecorners, leaving the center slightly hollowBake about an hour at 350 degrees F. The loaves are done when a toothpickinserted in the middle comes out clean. Cool completely before cutting. Donot try to serve warm.

INGREDIENTS:8 oz Wholewheat shortcrust-pastry8 oz Cottage cheese1 oz Raisins, finely chopped1/2 oz Pine nuts, toasted &-chopped-sugar to taste-lemon juice to tasteDIRECTIONS:Roll the pastry out very thin and cut it into small rectanglesapproximately 6x3 inches. You should have at least 24. Bake them in amoderately hot oven (375F for ten minutes or till they are crisp andbrown. Remove them and cool on a rack. Meanwhile mix the curd cheesewith the ginger or raisins, the pine nuts and the sugar and lemon totaste. Set aside. When you are ready to serve, sandwich together twopieces of pastry with the cheese mixture. They can be used as adessert or as a snack.

Friday, February 26, 2010

INGREDIENTS:3 lb Chicken wings3 tb Brown sugar2 Drops ofworcestershireSauce4 cup of Ketchup1 OnionDIRECTIONS:Cut off the small piece of the chicken wing and the 2 bone part soyou have only the meaty part. Mix the ketchup, onion cut up and brownsugar and sauce together. Dip your wing ding in the sauce. Put oncookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you haveextra sauce, cook in saucepan until thick.

INGREDIENTS:1 lg Eggplant, unpeeled, about 1-lb.1 lg Clove garlic, opeeled and-crushed2 tb Tahini (sesame paste)1/2 Lemon, juice of, or to tasteSalt to tasteDIRECTIONS:-GARNISHES-3 tb Olive oilPita bread, cut into wedgesChopped parsleyDIRECTIONS:Using a fork, poke the eggplant at least a dozen times. Place on a bakingsheet and broil on all sides, about 4 - 5 inches from the source of heat.Turn often until the eggplant is browned nicely all over. Total time willbe about 45 minutesRemove the eggplant from the broiler and allow to cool for a few minutes.Cut the eggplant in half lengthwise and scoop out soft insides, discardingthe brown ed peel. In a bowl, mash the eggplant and the remainingingredients, except the garnishes, with a fork. Do not use food processoror blender, as you do not wanbt too smoth a paste.Serve on a plate with theolive oil and parsley sprinkled over the top. Guests dip the bread wedgesinto the Baba Ghanoush and go directly to heaven without passing goserves 4 - 6 as an appetizerPosted to JEWISH-FOOD digest V96 #116DIRECTIONS:From: alotzkar@direct.ca (Al)DIRECTIONS:Date: Tue, 31 Dec 1996 11:18:27 -0800

INGREDIENTS:1 lb Noodles1 teaspoon of Peanut oil1/2 lb Roast pork1/2 lb Bean sprouts1 Or2 Cucumbers12 -(up to)15 RadishesDIRECTIONS:1. Parboil noodles as in "Parboiled Noodles #1/#2"; then toss in oil.Refrigerate to chill (2 hours or more)2. Shred roast pork. Blanch bean sprouts. Shred cucumbers and radishes3. Place the chilled noodles in individual bowls and the other ingredientsin separate serving dishes. To eat: the diner spoons 1 to 2 tablespoons, ata time, of the meat and vegetables over his noodles and mixes them alltogether. (If he wishes, he may toss the vegetables first in a dip dish ofvinegar.)DIRECTIONS:NOTE: This dish is eaten in summer. VARIATIONS:DIRECTIONS:1. For the peanut oil, substitute sesame oil2. For the pork, substitute either spiced beef, shredded; or 1/2 poundcrabmeat stir-fried briefly with 1 or 2 slices fresh ginger root, thensprinkled with 1 tablespoon sherry3. For the vegetables, use the blanched bean sprouts and 2 scallion stalks,minced; then toss with 2 tablespoons peanut oil, 1 tablespoon light soysauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, salt to taste, and a dashof pepper4. Serve the following sauce in a separate bowl to accompany the noodles:Combine 1 tablespoon cornstarch, 1 teaspoon sugar and 1/2 cup soy sauce andcook, stirring, over medium heat until the mixture thickens and is smooth.(The diner spoons some of the sauce over his noodles, then tops them withabout 1 tablespoon of each vegetable, tossed first in vinegar.)DIRECTIONS:5. Place the chilled noodles in a large serving bowl. Top with 1 cup cookedpork and 1/2 cup ham, both shredded; 1/2 cup shrimp; 1 cucumber, peeled andshredded; and egg threads, made with 2 eggs. In a second bowl, serve thefollowing sauce which has first been heated: 2 cups stock, 2 tablespoonssoy sauce, 1 tablespoon peanut butter, 2 teaspoons vinegar, 1/2 teaspoonsalt, and a few drops each of Tabasco Sauce and sesame oil. (The dinertransfers some of the noodles and their topping to his own bowl and thenspoons some of the sauce over.)DIRECTIONS:From , ISBN 0-517-65870-4. Downloadedfrom Glen's Recipe Archive, http://www.erols.com/hosey.